My Notes

My Notes

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it’s part of your cupboard stash. If you don’t want to go in for specialty shopping at all (I love it, and now can indulge myself online, too) then replace the tiny dried shrimp with about ½ cup of small frozen (though thaw them first) shrimp. Sherry could be used instead of the Chinese cooking wine, though I should tell you that I get this very straight-forwardly from my local supermarket.

Serves4

Cooking Methodstir-frying

CostModerate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Equipmentwok

Mealdinner, lunch

Taste and Texturehot & spicy, savory, umami

Ingredients

2 teaspoons medium Madras curry powder

1 teaspoon sugar

¼ teaspoon table salt

4 approx. 6–8-oz salmon fillets

1 tablespoon garlic-infused oil

8 oz vermicelli rice noodles

½ cup dried shrimp

½ cup Chinese cooking wine

1 tablespoon garlic-infused oil

2 cups finely sliced napa cabbage

1 cup baby whole corn, sliced into thin rounds

2 scallions, finely sliced

2 teaspoons medium Madras curry powder

1 teaspoon minced fresh ginger

1 cup chicken stock (from concentrate or bouillon cubes)

3 tablespoons soy sauce

2 cups bean sprouts

¼ cup chopped fresh cilantro

Instructions

Mix the curry powder, sugar, and salt in a wide, shallow dish and dredge the salmon in this, turning the pieces all over in the rub.

Heat a pan with the oil and cook the fillets on high heat for about 2–3 minutes a side, searing the sides of the fillets too if they are very thick.

Put the rice noodles into a bowl and cover with boiling water. Leave them to soak for 4 minutes and then drain them.

Soak the dried shrimp in the wine, then heat the oil in a wok and fry the lettuce, baby corn, and scallions for a few minutes.

Add the curry powder and minced ginger to the wok, and then the stock and soy. Pour in the shrimp with their wine and the drained, soaked noodles, tossing and shaking everything all together in the wok.

Finally stir in the bean sprouts and give a final toss before turning out into a bowl and sprinkling the cilantro over.